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Close up of the big beige serving bowl of black beans, corn, tomatoes and onion
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Black Bean Salad with Corn

Spice up your next meal with this delicious black bean salad with corn! This easy-to-make veggie dish is packed with flavor and perfect for an outdoor picnic or quick lunch.
Course Salad
Cuisine American
Keyword black bean salad, black bean salad with corn, black bean salsa
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 8 cups
Calories 249kcal

Ingredients

  • 30 ounces black beans (2 cans, rinsed and drained)
  • 4 tomatoes (small to medium, diced)
  • 1.5 cup frozen corn (cooked and cooled)
  • 1/2 purple onion (diced)
  • 1/4 teaspoon salt
  • 1/16 teaspoon pepper
  • 1 teaspoon dried parsley (or fresh cilantro)
  • 2 ounces lime juice
  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 2 cloves garlic (chopped)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chipotle powder (optional)

Instructions

  • Boil water for the corn; once done, set in the corn in the refrigerator for faster cooling.
    1.5 cup frozen corn
  • Place rinsed and drained beans in a medium mixing bowl.
    30 ounces black beans
  • Add tomatoes, onion, corn, salt, pepper, parsley, lime juice, garlic, cumin, chipotle powder, oil, and balsamic vinegar and mix with a spatula until it is incorporated.
    4 tomatoes, 1.5 cup frozen corn, 1/2 purple onion, 1/4 teaspoon salt, 1/16 teaspoon pepper, 1 teaspoon dried parsley, 2 ounces lime juice, 1/4 cup olive oil, 1/8 cup balsamic vinegar, 2 cloves garlic, 1 teaspoon ground cumin, 1/4 teaspoon chipotle powder
  • Transfer to a serving bowl, it makes for a very pretty dish.
  • Serve
  • Eat
  • Enjoy

Notes

Adjust oil, vinegar and lime juice to suit your needs!
Add 1/8 cup fresh chopped cilantro for a fresh taste!
Helpful tips
    • The beauty of this recipe is although I love the way it is written best, you can vary it any way you like to suit your tastes.
    • If I bring this bean salad to a BBQ and know that it will be eaten in one sitting, I add a couple of chopped avocados. If I'm making it for hubby and I to eat it, I don't add the avocado to the mixture, but I will add chunks to the individual bowls.
    • If you are using canned beans like I do, make sure to rinse and drain them thoroughly.
    • When you cook the corn, don’t salt the water.
    • If you use fresh corn, try to keep the kernels intact as much as you can. I cut it as close to the cob as I can.
    • Use a 2:1 ratio of oil to vinegar.
    • Salt and pepper to taste, I use a scant ¼ teaspoon of salt and a few grinds of pepper.
    • Love fresh parsley or cilantro? Add it (I usually do add cilantro, but I didn't have any on hand, and I was too lazy to run to the store.)
    • As the salad sits, the flavors meld and become more delicious - it's excellent leftover. You can store it in the fridge in an airtight container for at least a week.
    • I like to sprinkle some cotija cheese on top of the salad before I serve it.
    • I always chill the corn salad before serving it. It helps the flavors meld.

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 36g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 636mg | Fiber: 10g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 13.3mg | Calcium: 36mg | Iron: 2.7mg